Wonderful muffins. I add raisins instead of chocolate chips. They freeze great. When my husband sees the bananas get brown he gets happy because he knows that he'll have muffins soon. They're moist, crumbly and fiber-ful... perfect!
By the end of the week, any bananas left in the fruit bowl are past their prime—just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.
79 Reviews for Banana-Bran Muffins
I have been making this recipe every week for over a year. We've been following the principles of Dr. Oz's You: On a Diet for a year and a half, and these muffins are a nice addition to our daily luncheon salad. The bran helps us stay satisfied through the afternoon. I skip the chocolate chips; the recipe is tasty without them. I also use a very heaping teaspoon of cinnamon and a little less than a cup of bananas. I keep a supply of these muffins in the freezer, and when I'm too busy to bake, we grab a muffin from the freezer in the morning, and it's ready to be eaten with a steaming cup of coffee by early afternoon. Yum!
Those muffins are so moist... I love them. Like usual, I like to add a little twist to my recipes, I add some blueberries... Delicious!!! The wheat bran makes it a little crunchy which I really like. PS: I slightly toasted my wheat bran to make them crunchy.... SO GOOD! I highly recommend this muffin to everyone! It is a keeper at my house!
I love them! They are easy to make very easy to take as an easy fast breakfast with fruit when you are short on time.
Great way to make a healthy version of banana bread with less oil. While the bran is noticeable, it is more a reminder that these muffins are healthy. However, they taste so sweet they don't need any additions (like butter or honey). I am going to add this to my collection of healthy breakfast recipes for sure!